Step 1

Melt the white chocolate chips in the microwave or on the stove. (See tutorial for detailed instructions.)

Step 2

Pour the strawberry topping, lemon juice, and pinch of salt into the melted white chocolate.

Step 3

Stir until well combined.

Step 4

Pour into a non-stick tin foil-lined 8-inch square baking pan.

Step 5

Cover and chill for 3-4 hours until firm.

Step 6

Remove and peel off tin foil before cutting into 36 squares.

Step 7

Wrap in wax paper and place in a zip top bag or in an airtight container and store in the refrigerator for up to 2 weeks or in the freezer for up to 3 months.